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http://hdl.handle.net/10261/168937
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Rizo, Arantxa | es_ES |
dc.contributor.author | Peña, Esmeralda | es_ES |
dc.contributor.author | Alarcón Rojo, Alma Delia | es_ES |
dc.contributor.author | Fiszman, Susana | es_ES |
dc.contributor.author | Tárrega, Amparo | es_ES |
dc.date.accessioned | 2018-08-21T07:08:22Z | - |
dc.date.available | 2018-08-21T07:08:22Z | - |
dc.date.issued | 2018-03-01 | - |
dc.identifier.citation | Food Research International DOI:10.1016/j.foodres.2018.02.073 | es_ES |
dc.identifier.issn | 0963-9969 | - |
dc.identifier.uri | http://hdl.handle.net/10261/168937 | - |
dc.description.abstract | The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception were studied. Five commercial samples which presented different mechanical properties and moisture contents were studied. Ten participants were asked to chew the cooked ham samples normally and to expectorate the bolus after different chewing periods. Oral activity measurements (chewing time and number of chewing strokes), moisture content, saliva uptake and particle size distribution in the boluses were obtained. Seventeen participants evaluated the sensory perceptions generated over the sample consumption time, using the Temporal Check-All-That-Apply (TCATA) method. The results revealed that the duration of mastication and number of chewing cycles through to swallowing varied significantly among the cooked ham samples and were mainly related to instrumental texture parameters. The pattern of fragmentation under mastication also varied greatly between samples. Sensations of softness and hardness during ham consumption were again linked to instrumental texture parameters (TPA hardness, TPA chewiness and shear force). The perception of fibrousness was related to the degree of fragmentation of the ham in the mouth, and juiciness seemed to be related to the amount of saliva taken up by the product. | es_ES |
dc.description.sponsorship | To the Spanish Ministry of the Economy and Competitiveness for financial support (project AGL-2016-75403-R) and for the Ramon y Cajal contract to author Tarrega (support of EU FEDER funds). To Generalitat Valenciana (Project Prometeo 2017/189). To CONACYT of Mexico (fellowship # 214894) and to the Innovatec project (# 233472) for funding the stage of author Peña. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL-2016-75403-R | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Cooked ham | es_ES |
dc.subject | Texture | es_ES |
dc.subject | Bolus | es_ES |
dc.subject | Oral processing | es_ES |
dc.title | Relating texture perception of cooked ham to the bolus evolution in the mouth | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2018.02.073 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2018.02.073 | es_ES |
dc.embargo.terms | 2019-03-01 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Consejo Nacional de Ciencia y Tecnología (México) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003359 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003141 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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FOODRES-RIZO.pdf | Artículo principal | 11,05 MB | Adobe PDF | Visualizar/Abrir |
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